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Piña Colada Crème

Ingredients

Preparation

Soak the gelatin in cold water. Heat up 25 ml of pineapple juice and dissolve the squeezed gelatin in it. Heat the remaining pineapple juice with the coconut milk, rum and sugar and stir until the sugar has completely dissolved.

Then stir in the dissolved gelatin. Pour the mixture into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool in the refrigerator for a min. of 6 hours.